The Best Pizza IN The USA

 This country can brag about having the best of many foods. we're good at making plump , juicy  hot dogs. Our fries are super crispy and deliciously salty .Then there's pizza. Surprisingly we are a country of good slices reflecting our varied ethnic history. What's the best? That's a hard call.

Regular contributor Brett Anderson wrote about America's great pizzarias and pies in todays New York Times Food section.Good pizzas nowadays isn;t just limited to just big cities ,It's everywhere from the Pacific Northwest seacoasts to new England coastal towns and Wisconsin.The food;s broad appeal coupled with the relatively low cost of opening up a pizzeria. It's also easy to acquire the recipes and mastery to create a top notch pie.All anyone has to do is learn how to make a simple dough and that's it.fromthere they can open up their own places.This renaissance in pizza making has enabled people around the country - even in such remote areas to enjoy such interesting extras like honey drizzled om top of toppings or Korean style pizza.There is Pizzeria Sei in Los Angeles that bakes Tokyo influenced pies and the city's pizza and oyster bar fusion pie rife with oysters.Ann Kim makes Korean pizzas, ones that she knows she would like.She had no background yet now she's an acclaimed chef.

The best pizza list is a wide one. Many come from businesses that aren't necessarily pizzerias, Bakeries like the Tinder Hearth in Brookville , Maine and Flour and Flower in St. Joseph Minnesota feature pies on select evenings.Is New York City mentioned on the list? No!!! The city does have excellent pizzas however it's the smaller towns that shine.Charlotte <North Carolina has Bird Pizzeria which features  caramelized crust pies and a dandelion pesto!Kerrel Thompson responded to the call for more pizziolos or pizza makers in the area and lived up to the name. Can a pizza be Southern too? Yes, if it's Nashville's City House! Chef Tandy Williams opened this favorite restaurant in 2007 .There are pies inspired by her mother;s love of tomato sandwiches along with ones topped with trout or dotted with peaches.Amar Pizza in Hamtramck Michigan celebrates owner's Kurshed Ahmed's heritage. There's a pizza made with a fish paste used as a condiment in Mr Ahme'ds childhood.There's also one topped with a Bangladesh veggie, naga peppers.There are several other pizzarias throughout the country that offer unique takes on sauce and toppings.

Pizza usn't just pizza anymore.The best also isn;t just found in New York Ciy. It's all over the country with different looks and flavors.

Summer Seafood

Seafood lends itself to summer.It 's so versatile in this season. Any kind can go from the grill to a salad. It's just  getting creative with it.

What kind of seafood you want is up to you. Many go with shrimp because it's easy to work with and versatile. Steaming shrimp is a simple make and the best for sealing in it's flavor. This makes for a tastier salad.Shrimp salad can be eaten on it's own , a fresh leaf of Bibb lettuce or in a tasty roll. You can use mayo but combine it with lemon juice to make it lighter and less greasier. Dill is added for flavor along with chopped celery.Chopped red onion also gives it more flavor but you could use onion powder if this is too overpowering in flavor. Dijon mustard gives it some zing as well as color. After mixing well , the salad should be left to chill for at least two to three hours. Overnight in the fridge is the best. Howe you serve it is up to you. Try it on a lettuce leave with a tomato wedge or in a crusty roll for a light lunch or even dinner. Grilled shrimp is another way to go.it should be marinated first usually in a simple one of lemon juice ,olive oil and that seafood must Old Bay Seasoning.  You could add sugar to caramelize the shrimp but this is up to you.This last is a great addition to any barbecue because it also goes well on chicken too. Skewer the shrimp and then grill for three minutes on each side until they have char. 

What are the best fish to grill? Salmon comes out as the number one. It's flavor can mix with anything , where it's a savory sweet teriyaki sauce or a tart and bright lemon.Keep in mind that wild salmon has a stronger flavor than farm raised which has a sweeter and milder taste.It should be brushed with a quality oil such as grape seed or extra virgin olive oil. grill the fish on both sides on a 450 to 500 Farenheit degree grill for six to eight minutes to ensure the fish wont' stick to the grates and pull away easily when lifted. what to serve with it? Try grilled asparagus with a light lemon butter sauce. Another popular fish for the grill is tuna. There are so many different types but the best for grilling is albacore.Its' fleshy white meat is perfect for barbecuing.Most tuna marinades have an Asian bent. Create one that is a mix of soy sauce , and freshly shredded ginger. it should be marinated for thirty minutes before grilling for two to three minutes on each side on a 475 degree Farenheit grill. what about cod? Is it too flaky to put on a grill? No.You can easily create some tasty barbecued fillets but just be careful with handling them.Generously oil the grill before cooking so the fish won;t stick.You can try a combo rub of onion and garlic powder with paprika for color and flavor. Grill on a 400 degree Farenheit for four minutes on each side,

Summer seafood is always the right choice.It;s delicious and versatile. Try it in a salad or grilled for a tasty warm weather meal.

The Summer Mediterranean Diet

 The Mediterranean diet is the perfect one for living healthy. It can easily be redone for easy summer eating. It's easy ,especially with all the fresh produce and seafood.

The diet is from countries bordering the Mediterranean Sea, They're Italy France, Greece and Spain. Each country has not only dishes that are beneficial but they're also delicious. It's basically consume more fresh and less processed. It's also staying away from excess sugar and grains.Eating this way not only promotes weight loss but also lowers the risk of heart attack and diabetes.Summer is the perfect time to switch to the diet. Tomatoes which are in abundance even now are a main component of it. You cna easily make a few no fuss no muss  sauces .Try a burst tomato which is super simple to make. It's sauteing mini San Marzano or grape tomaotes in a mix of plant butter and olive oil. Garlic is added along with oregano. The tomatoes are smashed or burst when their skin turns wrinkly after cooking.Use a spatula for this and serve with any kind of pasta Think a chunky one like rotelli or penne. Another tasty and easy sauce is salsa cruda. This is tomatoes marinated in olive oil with garlic, oregano and thyme .Freshly cooked pasta is mixed with it , cooking the sauce.

The Spanish classic gazpacho is another wonderfully healthy and tasty soup.It  definitely an easy make that requires absolutely no cooking. There are many variations but the best is one that four to six  diced tomatoes,one chopped pepper, one diced onion and one clove of garlic. OLive oil is added a long with a few tablespoons of red wine vinegar. You can add just a sprinkling of salt and a good amount of freshly ground black pepper. for some spice.  Use a big bowl for it to accommodate the immersion blender. Using it will create a rich , creamy textured soup.Make it around three to four hours before serving and pop into the fridge. Of course a true Mediterranean dish is a salad. Think a Greek one that has a little feta along with anchovy fillets for maximum flavor. it also has sliced cucumbers and sliced, Add Kalamata olives and sliced green bell peppers for more flavor. Seafood is another must have in the Mediterranean diet.try grilled shrimp kabobs for your next barbecue. marinate them in a mix of olive oil and lemon. Add some oregano for flavoring. The same can be done for lobster too.

Adapt the Mediterranean diet for your summer cooking. It;s healthy eating with the freshest produce and seafood. It;s also delicious and easy to create too.

Summery Ades

 This is the time for a big glass of an icy drink. The summer lends its'elf to cool frosty lemonades and iced teas. They're just as easy to make as they are to drink.

Lemonade is a classic going back to ancient Egyptian times. There pharaohs drank it with dates mixed in for sweetness.As early as 1676 in Paris a company called Companie de Limonadiers sold the drink.In1833  the British combined lemonade and seltzer to more or less form the first lemon soda. here in the States it's a standard being made with freshly squeezed lemons, simple sugar and water. Everyone makes the mistake of adding just sugar. A simple syrup has to be cooked up first. This blends the best in any liquid , even cocktails and mocktails.It'sj ust cooking one cup of granulated sugar in a cup of water until you create a thin syrup. A good lemonade requires one cup of freshly squeezed lemonade, simple syrup and two to three cups of water to dilute it. Add plenty  of ice and stir. For a nice change try a strawberry lemonade.It just adding a half pound of hulled and pureed strawberries to the mix and stirring vigorously. Limeade is another fun drink with tropical vibes. Like lemonade it does require simple syrup and the juice of four to six Persian limes (what's sold in your grocery store). Squeeze and mix with the syrup and three cups of water. Mint can be added for flavor.

Iced tea is another homemade drink that 's been around since Marguerite Gardener, Lady Blessington, cohort of Lord Byron wrote about sipping it in Naples in 1823. It's a classic that 's grabbed the world by storm and is a summer must have. Like lemonade it's also easy to make. You need eight cups of water and six tea bags of black tea like Celestial Seasonings Earl Grey or English breakfast variety.  If you're not into black tea then try green or flavored tea. Celestial Seasonings has great fruit flavored herbal teas like tangerine orange that will make the drink punchy. It's just then brewing the bags in a saucepan for ten minutes. You should use eight cups of water.Any water filtered or tap can be used. As for sweeteners. granulated sugar works best but you can also add honey or agave syrup for a more organic and natural bent. Combine the tea with lemonade for the classic Arnold Palmer, always a fun accompaniment at a barbecue or summertime lunch. Fruit such as blueberries or strawberries can added for a tasty kick.Peach slices work too.

Nothing is more refreshing than a glass of lemonade,limeade or iced tea on a hot summer's day. Make any one to quench your thirst. It's a great way of cooling off.

Your Summer Kitchen

 Thanks to climate change it;s now virtually impossible to use your kitchen during the summer months. Yet you have to cook. What to do? Pare it down to a few appliances and foods.The simpler the better.

You don;t have to use the oven during this time. It'll just heat up a kitchen , even an air conditioned one.An air fryer can do the work of an oven. It's an easy cook with foods being perfectly done in just minutes. Burgers and hot dogs actually taste better in them anyway. You can also make better and crispier bacon too along with Taylor ham and Canadian bacon. Fries also come out better in an air fryer too. Keep in mind larger air fryers can also be used for baking if you want to bake anything. The microwave should be your best friend during this time too. You can even use it for breakfast instead of your stove top.It's an easy cook but keep in mind that eggs only take anywhere from a minute to two minutes to cook. Another must is an immersion blender. This works better than a traditional one. It's perfect for making gazpacho along with smoothies and malteds. You can also create fruit purees perfect for ladling on ice cream or mixing with plain vanilla yogurt.

As for food, again keep it simple.I always keep some kind of tomato in the house.San Marzano's are perfect for anything and everything. I love using the mini ones to create burst tomato sauce but the larger ones make for a sweeter gazpacho. Garlic is a must too,. The powdered form is handy but there's something about using freshly minced cloves. These are perfect in all sorts of dishes and add a bit of flavor to homemade hamburger patties.Another plus about garlic - if it's sprouting, plant it in your garden.It's fun to grow your kitchen ingredients and to watch something you've planted bloom and thrive.eggs are another must have .They're easy to cook, especially in a microwave or even on a stove top. Think a frittata ,loaded with ham and Parmesan for lunch or a spinach omelette for a Sunday brunch. vegans and vegetarians can use Just Egg instead to create the same dishes. A favorite is the Piedmontese tomatoes and eggs, made with Just Egg, and two or three chopped San Marzano tomatoes. A small minced clove of garlic along with salt and pepper flavors it. Add thick slices of French or Italian bread - other summer kitchen staples to mop it up.

Keep summer time cooking cool and simple. Don;t heat up the room. don;t over exert yourself. Just chill with what to make and how to make it.

Easy Summer Sandwiches

 Summer is here and that means little to no cooking. If you're going to make something then try sandwiches.They're easy and you can bring them everywhere and anywhere beach , camping , backyard. They're simplicity at its best.

THis was part of yesterday's  New York TImes Food Section  "City Of Sandwiches" guide. If you can''r go to New York , and enjoy their variety of sandwiches you can at least make some good ones at home.There is the Halloumi arugula and tomato sandwich taken from Brooklyn's Baby Blues LUnceonette Halloumi is a Cypriot cheese that's very salty .Its the perfect foil for sweet ,fresh from the vine tomatoes and peppery arugula.It's cooked in olive oil until it's  crisp on the outside and creamy on the inside Sourdough bread is used which is perfect to soak up both the dressing and mayo.You can toast it if you want. There is a homemade dressing - a vinaigrette spiked with lemon and oregano (Keep in mind this would be great on salads too).The mayo is also flavored with lemon and garlic powder. The Times recommends using the Kewpie brand because it's made with just egg yolks and not the whole egg. This gives the mayo a richer, more velvety texture .It's sold all over , from Acme to Target. Use your mayo, if you prefer it.

The other is the spicy cumin lamb burgers taken from the cookbook "New York's Favorite Noodle Shop"> This is a good departure from the average summer staple .There is the recipe to make the homemade buns or bao, which are like pillowy pita.These are a mix of flour, baking powder, dry yeast and sugar. Store bought English muffins can be subbed in for these, Boneless lamb is spiced with cumin but also scallions,ginger and Chile powder and cooked with onions and Longhorn peppers in a wok or a skillet. They're stuffed into the breads that have been fried in a skillet. For a meat free sandwich try the scuttlebutt taken from "Saltie A COokbook" by Caroline Roanch with Anna Dunn.  This is made with pickled beets and there's a pickled beets recipe included .However canned beets can do the trick just as well,Hard boiled eggs and julienned carrots join this along with mayo and a variety of spices. There are also olives and capers given for some saltiness.The spread is a pimenton aioli and you can make the mayo from scratch or you can buy it and add the pimenton or paprika to it. Slices of feta finish off this sandwich and you can use any bread.Try a French loaf for some crunch.

It's hot. Don;t cook.Make yummy sandwiches instead.

Sandwich City

 New York  is known for many things and many kinds of foods It comes as no surprise that it;s also the hub of sandwiches too. Tourists and New Yorkers themselves will love the new guide out today >There are so many to choose from, Try vegetarian one day , Italian the next. Save the classics for the weekend

Today's New York Times Wednesday Food section listed three (!) pages of delicious sandwiches to try around Manhattan and its' boroughs. It's not only the perfect guide for anyone visiting the city this summer but for locals looking for a fun place to take the kids on the weekend or having something different for a work day lunch.It's an international feast that features Xi'an's Famous Foods spicy cumin lamb burger which is a fluffy pita like bun filled with a cumin spiced ground lamb patty.It's one of the few dishes that owner Jason Wang enjoyed as a child. for those craving anything Italian then try BklynLarder's prosciutto with butter, The filling is  from whey fed Parma pigs and cured for thirty-six months before arriving in the States while the butter is Rudolphe le Meunier , one of France's finest,These are layered into a thick pile, almost as thick as both sides of the baguette.Mama's Too, a New York City chain has the chicken parm hero.They're more giant torpedoes that are quick blasted in pizza ovens before serving. They also have a version that has vodka sauce and strattichella cheese. Katsu, Japanese fried chicken is another popular filling, found in  many sandwiches throughout the city.

Vegans and vegetarians shouldn't be offended by this list.There is COurt Street Grocers Italian.The deli swaps the meat out for planks of zucchini in the summer and squash in the winter. There,s three kinds of cheese add along with sliced onions and arugula. For those who love lobster rolls try Aunts Et Uncles one made with hearts of palm. Diced red onions are added and it's all stuffed into a pretzel bun.Those who love  French onion soup will love Houseman's French Onion grilled cheese.It's loaded with caramelized onion topped with funky raclette cheese. It;;s served on a buttery brioche. American sandwiches are also featured in the guide. Hamburger America may serve everyone's favorite smash burger but they also featured a tasty hot ham sandwich .They slice the ham thin and then place it under a sheet of  Swiss cheese. Its encased in a hamburger bun.Agi's Counter has the absolute hot sandwich  - the tuna melt.It has oily cooked tuna layered with Alpine cheddar. pickled peppers, dill and slathered with Kewpie mayo on pillowy Pullman bread. The Commerce Inn has the patty melt with a patty that stretches the length and width of the rye bread it's on and topped with cheese and caramelized onions.

WHat would New York City be without its' sandwiches? This guide shows where to go for the best. Its'a great way to eat through the city.